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Chicken And Asparagus Bake Recipe
|Whole chicken breasts||6 Large|
|Onion||1 Medium, chopped|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Canned sliced mushrooms||8 Ounce|
|Cream of chicken soup||1 Can (10 oz)|
|Evaporated milk||5 Ounce|
|Sharp cheddar cheese||8 Ounce, shredded (About 2 Cups)|
|Tabasco sauce||1⁄4 Teaspoon|
|Soy sauce||2 Teaspoon|
|Mono sodium glutamate||1 Teaspoon|
|Chopped pimentos||2 Tablespoon|
|Canned asparagus||30 Ounce (Two 15 Ounce Cans)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Calories 349 Calories from Fat 166
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 9.6 g48.2%
Trans Fat 0 g
Cholesterol 110.7 mg
Sodium 719.9 mg30%
Total Carbohydrates 8 g2.6%
Dietary Fiber 1.6 g6.4%
Sugars 3 g
Protein 35 g69.2%
Vitamin A 22.9% Vitamin C 27.8%
Calcium 20.9% Iron 9.9%
*Based on a 2000 Calorie diet
Boil in seasoned water until tender.
Cool, debone and tear into bite-size pieces.
Saute the onion in the butter over medium-low heat for about 5 minutes.
Stir in the mushrooms, cream of chicken soup, evaporated milk, Cheddar cheese, Tabasco, soy sauce, salt, pepper, MSG and pimentos.
Simmer for 5 to 10 minutes or until cheese melts.
Layer the chicken, asparagus and cheese sauce 1/2 at a time in a large greased baking dish.
Top with almonds.
Bake at 350 degrees for about 30 minutes or until bubbly; do not add liquid even if the mixture looks dry.